Caramelized Pineapple Slices
Original recipe, very easy and simple but very YUM. I used canned pineapple and served the caramelized slices over yogurt, but putting them on a plate and topping with a scoop of ice cream would be great too. Don't forget to spoon the sauce left in the pan over the top!
Original recipe, very easy and simple but very YUM. I used canned pineapple and served the caramelized slices over yogurt, but putting them on a plate and topping with a scoop of ice cream would be great too. Don't forget to spoon the sauce left in the pan over the top!
- Carbohydrate 31.2023416403442 g
- Cholesterol 20.33541663413 mg
- Fat 7.87325415439202 g
- Fiber 2.35199995994568 g
- Protein 0.998795833172509 g
- Saturated Fat 4.87367665889298 g
- Serving Size 1 1 Serving (187g)
- Sodium 58.7733332386541 mg
- Sugar 28.8503416803985 g
- Trans Fat 0.634484165807396 g
- Calories 187 calories
Step-by-step
- Melt butter in a skillet and arrange pineapple slices in the skillet.
- Sprinkle evenly with the brown sugar.
- Continue cooking for a few minutes until the sauce is melted and syrupy and the pineapple is warmed through.
- Turn the pineapple to coat with the sauce.
- Serve with ice cream or yogurt.
- Garnish with fresh mint if desired.
Golden fruit edges turn deep amber as sugars melt into butter, creating a thick, glossy syrup that clings to the surface of the fruit. Achieving this texture requires careful moisture control, because excess surface liquid prevents the Maillard reaction and sugar pyrolysis necessary for browning. Pat canned slices thoroughly with paper towels before hitting the hot pan to ensure proper contact between the fruit and the heated metal. Use a heavy skillet, such as cast iron or stainless steel, to retain steady heat across the cooking surface without scorching the dairy solids in the butter.
- Dry pineapple thoroughly on paper towels before cooking to prevent steaming in the pan.
- Maintain medium heat to melt the dark brown sugar without burning the milk fats in the 2 teaspoons of butter.
- Cook for approximately 3 to 4 minutes per side until the resulting sauce reduces to a syrupy consistency.
- Scale quantities linearly in a larger pan by maintaining spacing of at least one inch between slices to avoid overcrowding.
Leftover portions keep covered in the refrigerator for up to two days. Reheat gently on the stovetop rather than in a microwave to restore the crisp, sticky exterior.
